Katsuharu Yasumatsu - Concepedia

Author

Katsuharu Yasumatsu

Takeda (Japan)

Also Known As

K. YASUMATSU, KATSUHARU YASUMATSU, Katsuharu YASUMATSU, Katsuharu Yasumatsu

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Takeda (Japan)

About

Katsuharu Yasumatsu is an author at Takeda (Japan) specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	1.1K
2	Biochemistry	10	10	253
3	Engineering	6	6	86
4	Medicine	4	4	142
5	Public Health	4	4	108

Katsuharu Yasumatsu

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Whipping and Emulsifying Properties of Soybean Products Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka, Agricultural and Biological Chemistry Food ChemistryNutritionFood ColloidBiomanufacturingSoybean Protein Isolate	1972	652
Whipping and Emulsifying Properties of Soybean Products Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka, Agricultural and Biological Chemistry Food ChemistryNutritionFood ColloidBiomanufacturingSoybean Protein Isolate	1972	180
Fatty Acid Compositions of Rice Lipid and their Changes during Storage Katsuharu Yasumatsu, Shintaro Moritaka Agricultural and Biological Chemistry Food ChemistryLipid AnalysisHealth SciencesBiochemistryLipid Metabolism	1964	66
Studies on Cereals Part V Katsuharu Yasumatsu, Shintaro Moritaka, Shyozo Wada Agricultural and Biological Chemistry FlavoromicsStale FlavorFood AnalysisAgricultural EconomicsFood Preservation	1966	53
Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram Katsuharu Yasumatsu, Shintaro Moritaka, Tomoko Kakinuma Agricultural and Biological Chemistry Food ChemistryLipid AnalysisHealth SciencesBiochemistryPhysiology	1964	45
Fatty Acid Compositions of Rice Lipid and their Changes during Storage Katsuharu Yasumatsu, Shintaro Moritaka Agricultural and Biological Chemistry Lipid AnalysisNutritionFood ChemistryFatty AcidsLipid Chemistry	1964	34
Bitterness reduction of naringin and limonin by .BETA.-cyclodextrin. Akira Konno, Masaru Misaki, Jun Toda, Agricultural and Biological Chemistry Food ChemistryTaste InteractionsBiochemistryFlavoromicsProton Shifts	1982	33
Bitterness Reduction of Naringin and Limonin by<i>β</i>-Cyclodextrin Akira Konno, Masaru Misaki, Jun Toda, Agricultural and Biological Chemistry	1982	28
The Effect of Sulfhydryl Groups on Storage Deterioration of Milled Rice Shintaro Moritaka, Katsuharu Yasumatsu Eiyo to shokuryo/Eiyo To Shokuryo EngineeringChinese CultureEnvironmental EngineeringSustainable AgricultureAgricultural Economics	1972	24
Flavonoids of Sorghum Katsuharu Yasumatsu, T. O. M. Nakayama, C.O. Chichester Journal of Food Science Food ChemistrySame TwoBotanyMedicineSummary Three	1965	23

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